In a large pan, brown 1 crushed clove of garlic in 2 tablespoons of oil with carrot, celery and 1/2 onion. When they start to brown, lift everything from the oil and add the diced flesh of the rabbit legs and let all brown for 3-4 minutes. Then cover with water and conclude the cooking for another 20 minutes. Wash the peppers, free them from the seeds and cut into cubes. Cook them in a pan with the remaining oil, the other half onion cut into strips and a clove of crushed garlic, for about 25 minutes. Add if necessary, a cup of water to prevent them burning and then the vinegar. When cooked, take out the garlic and blend half peppers. Leave the other halp of peppers in the pan and add the capers, olives, vinegar and let cook for another two minutes with salt. Cook the pasta in salted water, drain when “al dente” and cream all, in the pan, with the peppers and the rabbit sauce, chopped sage and peppers blended.